Pitch yeast at 70 deg. F (I use my own cultivated ale yeast that is robust enough for a two-week fermentation.) I recommend Saisson Yeast if you don't have your own. Since this isn't a 5 gallon recipe, I would split the yeast package - half now and half for a secondary rack. Be sure you have a sterile glass container to hold the remaining yeast until use and refrigerate. Use Yeast Activator per instructions in a glass container - 100 deg. F and cover with tin foil for 10 minutes. Let cool then pitch.